Reprioritising

So, lately I took a three week break from the internet. (You can read why here)

At first it was really hard. I was so used to reading my daily blogs and checking facebook all the time. My hand would itch to click on the links it was so used to. As the days went on, I found it easier and easier, until eventually my only concern was that I would miss invites on facebook (I did), or miss important private messages (I didn't).

I didn't feel urgency to get back onto the net at the end of the three weeks. When I logged back onto facebook and the blogs this week I felt..... bored.

Yep bored. And it was the last thing I was expecting to feel.
The blogs I read were still great, but not worthy of my time at that moment. And they didn't quite hold the allure they once did. As for facebook..... it seemed like my newsfeed was full of stuff I didn't need to know. Superflous comments. Boring junk. (This is not a criticism- I am quite capable of producing some boring junk myself.)

I am still feeling like this a few days later. I think three weeks off has been enough time for the shine to dull, for the attachment to fade. They say it takes 30 days to break a bad habit, or form a new one, and I think thats what has happened here.

Having three weeks to reprioritise my attention, my devotion, my thoughts and my time has been immensely helpful. My mind has learnt a new habit, has shifted its focus onto things more worthy.

Again, I'm not saying the internet or Facebook is bad. Its just how you use it. I was using it all wrong. And I'm hoping this time I can get it right

Recipe: Basil and Almond Pesto and Fettuccine

Matt and I got a new pasta machine around christmas, and have used it quite a bit to make fresh pasta. Fresh pasta is SO good. However I am not going to give you the recipe for it, because its Matt that always makes it, I just eat it. If you are keen, google a recipe.

The pasta making process:

For this recipe, you could make your own fettuccine, or buy fresh stuff, or dried.

Almond Basil Pesto

-1 1/2 cups almonds, chopped and lightly toasted

-2 cups packed basil (2 small basil plants from the supermarket.) Add some spinach as a substitute if needed

-2 garlic cloves, peeled

- 2 tablespoons lemon juice

-lemon zest from 1 lemon

-3/4 cup olive oil

-dollop sour cream (my addition to make it more creamy.)

Grind the almonds to meal in a food processor. Add basil, garlic, lemon juice and zest and blend. Slowly add olive oil. Add more olive oil or sour cream if wanted for a better consistancy. You could also add parmesan.

Will keep for a while in the fridge, you can use it on sandwiches, as a dip, or in a pasta dish

Basil and Almond Pesto and Fettuccine 

(created by me and Matt)

-Enough fettuccine for 2

- a serve of the above pesto recipe

200g bacon, chopped and cooked (optional.)

-veges of your choice, but mushrooms, broccoli and courgette are good. Chop and fry lightly in olive oil till cooked.

When the pasta is cooked, drain, add the pesto and stir in. Add the bacon and veges and stir in.

Serve with parmesan on top

Pesto recipe from here

Tall Girl Problems

I'm 6 feet tall. I've been this height since I was about 12 (yes I was a lanky teen.) I found this website via a friend, and I feel like these perfectly describe my life!! haha

Or doing baking.

I still do sometimes, but not as much as I would if I were shorter

I'm just bolshy and ask for the person to move the seat forward haha

Everytime

Or, when I am sitting and I am still taller than you. Awkward

My whole school life

Yes! This is my most major gripe about my height

I don't really mind....that much 

So true at the moment

Yes! I love adjustable shower heads!

Well, I feel like I joined a tall girl club, of others who understand! In saying that, I would not change my height, and here are some tall girl positives:

• Always being able to see the front at a concert
• Being able to easily search for people in a crowd
• When I gain weight it has such a lot of area to go to, that you can't really see it
• I've always been the same height as guys, and am the same height as my hubby which makes kissing easy (no neck-crick for me!)
• Occasionally being asked if I am a model/if I would want to model

...I'm still grumpy about the one-piece though. 

Easy Hair Chignon: Tutorial

This hair chignon is so easy you won't believe it

You will look awesome, and it will take you 5 minutes.

You can also use this technique on damp hair at night, put it in before bed and take it out when you get up - you will have nice curls

It's too hard to explain how to do the chignon, so watch the video tutorial here

Enjoy! xo

Recipe: Marinated Chicken Drumsticks w Barley Roast Vege Salad

I used to only know 'winter' recipes - stews, casseroles, hearty soups, curries and so on. I soon had to learn to cook lighter summer meals, and with the help of the internet, some good recipe books and time, I feel like I am getting there.

The other night I felt like having chicken drumsticks, so I googled a marinade recipe. I also googled a salad recipe, because I had some barley I wanted to use. So, you see, I often end up googling different dinners. I mostly use recipes that have a high rating, or are from a reputable food website, and they have all turned out good so far.

You could serve the chicken with roast veges, or mash, or another salad. You could do the barley salad with brown rice or cous cous and with nearly any vegetable. You could add more veges or meat to the salad and make it a main.

Marinated Chicken Drumsticks
(Serves 2)

-4 x chicken drumsticks
-1 tbsp soy sauce
-1/2 tbsp honey
-1/2 tbsp olive oil
-1/2 tbsp wholegrain mustard
-1/2 tbsp tomato puree (I used tomato sauce and it was fine.)

Mix together the soy sauce, honey, olive oil, mustard and tomato puree. Cut 3 slashes in each drumstick, and pour over marinade. Use a cooking brush to get it all over the chicken. Leave in the fridge for 30 mins. (You don't have to.) Cook at 180 degrees for 30-35 minutes, until the juices run clear.

Barley Roast Vege Salad

(Serves 4 as a side, 2 as a main.)

1 Cup pearl barley

3 cups of water/vegetable stock to cook

1 small capsicum cut into thin wedges

1 carrot chopped into thick rounds

1-2 courgette cut into rounds

3-4 garlic cloves, ends chopped off (not peeled.)

1 red onion, chopped

100g baby spinach chopped

small handful basil chopped

1/2 packet feta roughly chopped

lemon juice

Place all the veges apart from the spinach in a roasting dish, cover generously in olive oil and roast in the over for about 30-40 mintues, until cooked.

Place the barley and water/stock in a pot and boil, then simmer for around 45 minutes.

When the veges are cooked, peel the garlic and either put it in a food processor or use a pestle and mortar. Add more olive oil and lemon juice to make a dressing.

Mix the barley, veges, spinach, basil, feta and dressing in a serving bowl.

Enjoy in the sun with a big glass of wine and the one you love.

Chicken recipe from here, salad recipe from here, both adapted by me.